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Norbest brines its turkey to improve its juiciness U.S.A. frozen turkey with neck & giblets (Brand: Norbest) Defrosted, plain OR Defrosted, marinated OR Defrosted, stuffing of your choice, plain or marinated Stuffing sold separately 8-10 lbs 10-12 lbs 12-14 lbs 14-16 lbs 16-18 lbs 18-20 lbs 20-22 lbs $48/pc $56/pc $64/pc $72/pc $80/pc $88/pc $96/pc U.S.A. bone-less turkey breast, defrosted Single breast, skin-on, netted, plain OR marinated Single breast, skin-off, netted, plain OR marinated Double breast, skin-on, netted, plain OR marinated Double breast, skin-off, netted, plain OR marinated 4 1 / 2 lbs 9 lbs $26 / kg $29 / kg $26 / kg $29 / kg Our turkeys are imported from the U.S.A. Singapore does not permit the import of fresh turkeys therefore ours are imported frozen from USA. The Norbest brand is known in Singapore for its tender and tasty turkeys. Norbest also brines its turkey to improve its juiciness. Turkeys, geese and ducks are best served freshly roasted, hot from the oven. It is not recommended to re-heat or re-roast poultry products. Let us help with the de-frosting, marinating and/ or stuffing so all you have to do is pre-heat your oven to 160 C and roast it according to our cooking suggestions. 2 Our cooking suggestions may be found on the last page of the catalogue. 3
goose U.S.A. frozen goose with giblets Defrosted, plain OR Defrosted, marinated OR 8-9 lbs $38/kg From left to right: Chestnut stuffing, sage stuffing & chicken and mixed mushroom stuffing. huber s home-made cipolatas to go with your christmas roast Make a sparkling drink with Darbo Elderflower syrup, sparkling water, frozen berries and mint leaves Defrosted, stuffing of your choice, plain or marinated Stuffing sold separately choice of HUBER S home-made stuffing duck U.S.A. FROZEN DUCK WITH GIBLETS Defrosted, plain OR Defrosted, marinated OR 5-6 lbs $19/kg Pork cipolata, raw, fresh from 22nd to 24th Dec. While stocks last. Veal cipolata, cooked With a hint of lemon Italian pork cipolata, cooked With garlic and fennel Chicken cipolata, cooked, (NO PORK) With chopped parsley 30-35 gm/pc $26 / kg $28 / kg $24 / kg $20 / kg Home-made with our traditional recipes that have delighted customers for many years. Defrosted, stuffing of your choice, plain or marinated Stuffing sold separately Chestnut stuffing, raw: Made with veal, pork, chestnuts, celery, raisins, cognac, etc. Chestnut stuffing, raw Sage stuffing, raw: Made with veal, pork, fresh sage and other fresh herbs, celery, breadcrumbs, etc. Chicken and mushroom stuffing, raw (NO PORK): Made with chicken, fresh button mushrooms, morels, cepes, brioche, etc. Apple & Pecan stuffing: Made with apples, pecans, pears, raisins, brandy, duck fat, orange zest, etc. with a hint of cinnamon Sage stuffing, raw Chicken and mixed mushroom stuffing, raw, (NO PORK) Apple & pecan stuffing, raw 600 gm/pc $16/pc $19/pc Geese and ducks are best served freshly roasted, hot from the oven. It is not recommended to re-heat or re-roast poultry products. Let us help with the de-frosting, marinating and/ or stuffing so all you have to do is pre-heat your oven to 160 C and roast it according to our cooking suggestions. Home-made with our traditional recipes that have delighted customers for many years Our cooking suggestions may be found on the last page of the catalogue. Our cooking suggestions may be found on the last page of the catalogue. 5
Chef Christopher Millar bone-in ham Smoked ham, bone-in, skin-on, cooked Honey baked ham, bone-in, skin-off, glazed with honey, cooked 6.5 7.5kg Group Executive Chef of 1-Rochester Group, oversees the varied dining concepts of One Rochester, 1-TwentySix, 1-Caramel and Stellar at 1-Altitude. His culinary career includes positions at award-winning, iconic restaurants in London, Melbourne and Sydney. Most recently, he launched the new dining concepts at One Rochester, 1-TwentySix and Stellar, all of which were listed in The Miele Guide 2011/2012 list of Asia s finest restaurant. semi-bone ham Smoked ham, semi-bone, skin-on, knuckle bone-in, cooked Honey baked ham, semi-bone, skin-off, knuckle bone-in, glazed with honey, cooked Glazed ham hock, bone-in, skin-off, cooked 4.5 5.5kg 900g to 1.3kg $31/kg $33/kg $23/kg Glazed ham hock This year, he has provided us with recipes to the apple & pecan stuffing (page 3), glazed ham hock (page 6) and spice rub (page 11) and we have produced and made them available to you for Christmas. bone-less ham Kurobuta ham, bone-less, skin-off, fat-on, cooked, round shape Premium cooked ham, bone-less, skin-off, little fat on Premium smoked ham, bone-less, skin-off, cooked Premium honey baked ham, boneless, skin-off, glazed with honey, cooked 2.5 3kg 1.3 1.5kg OR 2.8 3kg $43/kg $35/kg $38/kg $43/kg All our hams are made inhouse using chilled pork flown-in from Australia Ryan Huber and his team produce an excellent variety of cooked and uncooked hams. Skin-on hams can be re-heated with its skin on. You may also remove its skin (but keep the fat on) if you are doing your own glaze like honey, pineapple, brown sugar, etc. Salted gammon ham. Uncooked, netted. Mildly salted and do not require soaking in water. Download cooking instructions to the Gammon ham from our website or pick up a copy from our shop. Premium smoked turkey ham, bone-less, skin-off, cooked Bone-in, skin-on Bone-in, skin-off, minimum 0.5cm fat on Bone-less, skin-on Poultry & other products Bone-less, skin-off, minimum 0.5cm fat on 1.9 2kg 4 7kg increments of 2.5 5.5kg increments of $46/kg $26/kg French duck breast, frozen 350g $48/kg Hungarian whole duck liver, frozen 450 700g $88/kg ham Hungarian whole goose liver, frozen Hungarian duck liver escalopes/slices 600 800g 250g for 6 pcs $125/kg $105/kg Leo s Duck Breast with orange, cinnamon & cloves 200 250g $42/kg 6 Our cooking suggestions may be found on the last page of the catalogue. 7
Australian beef The Australian 200+ days grain-fed Angus beef is derived from Angus cattle fed with specially formulated high energy grain ration for a minimum of 200 days at the award-winning Kerwee feedlot. Our supplier does not use hormone growth promotants, antibiotics, animal by products or genetically modified feedstuff on their cattle. 200+ days grain-fed Angus beef ribeye 200+ days grain-fed Angus beef sirloin 200+ days grain-fed Angus beef fillet 200+ days grain-fed Angus beef prime rib Oxtail, cut in pieces For braising Cheek, whole piece For braising $91/kg $88/kg $159/kg $78/kg $32/kg $37/kg u.s.a. pork australian pork Kurobuta pork rack/chop, skin-off, rib bone-in Kurobuta pork neck, skin-off, bone-less For steak, roast or shabu shabu Kurobuta pork belly, skin-off For roasting, glazing or braising Pork loin, skin-on, bone-less Fat thickness of approximately 1.5cm to 3cm. Pork loin, skin-on, rib bone-in Fat thickness of approximately 1.5cm to 3cm. Minimum 1.5kg Minimum 1.5kg Minimum 2kg $57/kg $35/kg $32/kg australian wagyu Wagyu ribeye. Marble score of 6 to 7 Wagyu sirloin. Marble score of 6 to 7 $138/kg $138/kg Pork belly, skin-on, rib bone-in Pork belly, skin-on, bone-less Swiss Schufeli (available between 20th and 31st Dec) Smoked pork shoulder, bone-in, uncooked 1-1.2kg $24/kg $25/kg $25/kg U.S.A. beef Prime Angus ribeye Prime Angus sirloin $101/kg $92/kg Kassler Braten mit Knochen, bone-in Smoked pork loin, uncooked Pork knuckle, seasoned and cooked Ready to roast for that crispy crackling Min. 1.5kg 1kg/pc $17.50/kg Prime Angus fillet Bone-less short rib meat For grilling or braising $143/kg $58/kg Spanish suckling pig Defrosted 3-4kg $39/kg ARGENTINE GRASS-FED BEEF Ribeye $57/kg 200+ days grain-fed Angus beef prime rib Argentina s advantage lies in its farming region, Pampas, that is ideal for producing top-class beef thanks to adequate moisture, mild climate, rich soil and vast terrain. Livestock, mainly Aberdeen-Angus, graze freely over the grassland and are hormonefree. Argentine cattle also exercise more and feed on up to 100 different types of grass, hence the steaks are leaner and have a greater complexity of flavours. Sirloin Fillet $53/kg $88/kg beef Pork belly, skin-on, bone-less, straight scoring OTHERS Fondue Chinoise/shabu shabu, on platter According to your choice of beef cuts. Pork, veal and chicken also available Varies according to selection Fondue Bourguignonne Beef only, cut from the fillet Beef Carpaccio Beef only. Cut from the fillet. 60 grams per portion $85/kg $99/kg pork 8 Our cooking suggestions may be found on the last page of the catalogue. 9
other christmas items SAUCES Beerenberg Mint Jelly 290g $5.15/btl Beerenberg Cranberry Jelly 280g $6.80/btl Beerenberg Apple sauce 250g $5.15/btl Hero Apple sauce 880g $9.10/tin Fassler Black Pepper sauce (frozen) $6.20/pkt Fassler Champignon Cream sauce (frozen) $6.20/pkt Fassler Gravad Lax sauce 150g $3.50/pkt Australian lamb crown, 16-ribs Fassler Cocktail sauce Fassler Turkey gravy (frozen) 150g $3.50/pkt $5.10/pkt veal Order early as it is popular and supply is limited. Dutch milk-fed veal rack, 6-bones For roast Dutch milk-fed veal chop, For pan fry Australian Veal Osso Buco, Individual pieces $83/kg $86/kg $48/kg SOUPS (frozen) fish / seafood Fassler Lobster bisque Fassler Crab bisque Fassler Clam chowder Fassler Smoked Atlantic salmon, sliced Fassler Smoked Sockeye Alaskan salmon, sliced Fassler Atlantic salmon with dill and olive oil, sliced 200g $7.90/pkt $7.90/pkt $5.10/pkt $19.50/pkt australian lamb Lamb crown, 16 ribs Lamb crown, 24 ribs Lamb rack, cap-off, 8 ribs Lamb leg, bone-in 0.9kg 1.35kg 0.45kg 2.1kg $87/kg $82/kg $35/kg miscellaneous Fassler Gravad Lax Christmas Spice Rub by Chef Christopher Millar Great with turkey, beef or lamb 150g $14.20/pkt $7.50/tub Lamb leg, semi-bone, netted Lamb leg, bone-less, netted 1.6kg 2.6kg $36/kg $37/kg Swiss Apple Balsamic Vinegar with cookbook French cooked chestnuts (frozen) 100ml $64.70 $15.50 venison The venison comes frozen from Australia. However, we can defrost and cut it to your requirements. Venison leg, bone-less For roast or stew Venison loin, denuded, bone-less For roast or pan fry Venison topside, denuded, bone-less. Very lean. For roast or stew 1 kg $62/kg $115/kg $82/kg Breads and Christmas goodies by Swissbake are available in the store (Left to Right): 1. Christmas spice rub 2. Fassler lobster bisque 3. Christmas goodies by Swissbake 10 Our cooking suggestions may be found on the last page of the catalogue. 11
cooking suggestions These are general guidelines and are based on our experience. With the variety of electrical & gas oven s available, cooking time can vary. Please always preheat your oven. Turkey We recommend roasting the turkey at 160 C from start to finish. If the colour gets too brown, in particular for the larger turkeys, simply cover with aluminium foil. The turkeys have a tender timer. When the centre pops up, the turkey is perfectly cooked. 8-10 lbs 2 hours 10-12 lbs 2 ¼ hours 12-14 lbs 2 ½ hours 14-16 lbs 2 ¾ hours 16-18 lbs Turkey 3 hours 18-20 lbs 3 ¼ hours 20-22 lbs 3 ½ hours For turkeys that are stuffed, roast for 15 minutes more after the tender-timer has popped up. Once cooked, let the turkey rest for approx. 20 minutes before carving. Uncooked Turkey Stuffing Defrost and place the stuffing in simmering water for approx. 30 minutes. Remove casing and cut into slices. Goose Roast at 160 C for about 2 ½ to 3 hours or until the liquid inside the goose is clear in appearance. Duck Roast at 160 C for about 1½ hours or until the liquid inside the duck is clear in appearance. Chicken 2kg sizes are best roasted for 1½ hours at 160 C or until the liquid inside the chicken is clear in appearance. Cipolata Pan fry until nice and brown on both sides. For something different, try wrapping a slice of streaky bacon around it and then pay fry. Cooked Pork Knuckle Roast the knuckle for 45 min at 200 C. Increase temperature to 220 C and roast further for 5-10 minutes to achieve that perfect crackling. Salted Gammon Ham Cooking time in simmering water: 1½ - 2kg size - 1½ hours 2-3kg size - 1 ¾ hours 3-4kg size - 2 hours 4-5kg size - 2 ¼ hours 5-6kg size - 2 ½ hours If you have a temperature probe, the core should read 72 C. Download cooking instructions to the Gammon ham from our website or pick up a copy from our shop. Ham Bone-in hams of 6.5 to 8kg size should be re-heated in the oven at about 150 C for about 2 2 ½ hours. Semi-bone hams of 4.5 to 5.5kg size should be re-heated for about 1 ½ - 2 hours. Bone-less hams of 3-3.5kg size to be re-heated for about 1 ¼ - 1 ½ hours Bone-less hams of 1.5kg size to be reheated for about an hour Beef To prepare a medium rare rib roast, ( 2-2.5kg), roast at 180 C for approx. 1 ¾ to 2 ¼ hours. For a medium rare sirloin roast/ ribeye (2-3kg), roast at 180 C for approx. 1 ¼ - 1 ¾ hours. For a medium done whole tenderloin (2kg), roast at 180 C for approx, ¾ - 1 hour. If you have a temperature probe, it should read about 66 C for medium doneness. Lamb To prepare a medium-well whole lamb leg, roast at 180 C for approx. 1 ½ hours. For a medium done rack roast, roast at 180 C for approx. 20 minutes. If you have a temperature probe, it should read 66 C for medium doneness. Pork To prepare loin roast (bone-less), roast at 180 C for approx. 40 min / kg (depending on the size of the loin) If you have a temperature probe, it should read about 72 C. Let all your roasted meat rest for about 10 minutes before serving. Tear here to keep cooking suggestions 12 Terms & conditions $25 and $50 vouchers are available for sale at the shop. Orders must be placed in person at the shop. Please bring a copy of the order form when collecting your Christmas order. NO ORDERS BY PHONE, EMAIL OR THROUGH THE WEBSITE Christmas is important therefore we would like to speak to you, show you and explain to you what we have to offer and find the best solution for you. Last day for Christmas order: Monday 16th December We want to make sure that we have sufficient time and stocks to prepare your order. No amendments to orders after Monday 16th December A deposit of $50 is required at the point of order. Home deliveries during the Christmas season is limited and on a first-come-first-serve basis. No cooking services are available. We believe no pre-cooked turkey or roast can beat the wonderful aroma of freshly roasted meat going around the house yes, it is more work but once a year So let us do the defrosting, marinating and stuffing. All you need to do is pre-heat your oven and follow our cooking suggestions. Open on Tuesday 24th December from 9 a.m. to 6 p.m. Closed on Wednesday 25th December Business as usual on Thursday 26th December Open on Tuesday 31st December 9 a.m. to 6 p.m. Closed on Wednesday 1st January 2014 Business as usual on Thursday 2nd January 2014 HUBERSBUTCHERY HUBERSBUTCHERY Huber s Butchery @ Dempsey 18A & 18B Dempsey Road Singapore 249677 T: 6737 1588 F: 6737 1488 info@hubersbutchery.com.sg